Shoyu Chicken

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4 lb skin on, bone in chicken thighs
4 cups chicken broth
1 1/2 cups shoyu
1 cup packed light brown sugar
1 each bulb garlic cloves, peeled and smashed
1 pieces (s) 4-inch piece ginger, sliced 1/8 to 1/16 thick long ways
4 tablespoons cornstarch dissolved in 4 tablespoons water
Green onions for garnish

Combine all the ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat.

Reduce to low and cook very slowly covered until chicken is tender, about 30 minutes to 35 more. Continue to skim the broth for fat and impurities.

Remove chicken to a serving platter.

Strain the sauce and bring to a boil. Thicken with the cornstarch slurry.

Glaze over the chicken and garnish with sliced of green onion.

Note: The dish tastes better the second day.

The original recipes uses skin on, bone in chicken. I used skinless, boneless chicken thighs to cut on calories.

Makes 6 servings

Creamy Garlic Spaghetti

I really liked this recipe I found on Just a Pinch by Melissa Briggs but next time I will do a recipe makeover and cut some calories. I am a pasta fan!

www.justapinch.com

2 teaspoons olive oil
4 cloves garlic minced
1/4 teaspoon salt
1/2 teaspoon pepper
3 cups chicken stock
1/2 lb spaghetti
1 cu grated Parmesan cheese
3/4 cup heavy cream
2 tablespoons chopped fresh parsley ( I used 1 1/4 tablespoons dried)

On a pot, bring the olive oil to medium-low heat. Add the garlic and stir allowing to cook 1-2 minutes. Mix in butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.

Once it is at a rolling boil; add the pasta and cook for as long as box's directions indicate. Reduce the stove to medium heat and mix in the Parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

Makes 4 servings

Slow-Cooker Taco Chicken

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2-2 1/4 lb boneless skinless chicken breasts
1/2 cup Italian salad dressing (I used Kraft)
1 packet Ranch dressing
1/2 cup water
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon ground coriander
6-8 cloves smashed garlic (do not worry about actually chopping it....unless you want to)
1 tablespoon dehydrated onion
Juice 1 lime
Salt to taste
Chipotle Tabasco sauce to taste (optional)

Place all the ingredients except for the lime, salt and Tabasco sauce in the slow-cooker and cook for 5-6 hours on LOW or until the chicken shreds easily with a fork. When done, shred the chicken with a fork and sprinkle with the lime juice. Taste and season with salt and Chipotle Tabasco sauce (It is smokey and a little milder than the original Tabasco sauce...so it is perfect here) to taste.

Serves 8-10

Note: I serve it with warm flour tortillas, shredded lettuce, chopped onions, tomatoes, avocados and cilantro, shredded cheese, salsa roja, salsa verde etc etc etc.

I sprinkled some Chipotle chili powder instead of the Chipotle Tabasco sauce.

Restaurant-Style Home-made Hummus

Recipe from Cooks Illustrated.

www.cooksillustrated.com

The original recipe from Cooks Illustrated does not have the sprinkle of paprika on top but I saw a recipe somewhere else which had it. It looks prettier in my opinion. I also added another small clove of garlic, just my personal taste.

1/4 cup water
3 tablespoons lemon juice
6 tablespoons Tahini (Joyva or Krinos)
2 tablespoons extra-virgin olive oil plus extra for drizzling
1 small garlic, minced
14 oz canned chick-peas, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon cumin
1 tablespoon minced fresh cilantro or parsley
Pinch cayenne pepper

Combine water and lemon juice in small bowl. Whisk together tahini and 2 tablespoon oil in a small second bowl. Set aside 2 tablespoons chick-peas for garnish.

Process remaining chick-peas, garlic, salt, cumin and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice mixture in steady stream. Scrape down bowl and continue to process for 1 minute with machine running, add tahini mixture in steady stream; continue to process until hummus is smooth and creamy about 15 minutes scraping down bowl as needed.

Transfer hummus to serving bowl, sprinkle reserved chick-peas and cilantro over surface; cover with plastic wrap and let stand until flavors meld at least 30 minutes. Drizzle with olive oil and serve.

Hummus can be refrigerated up to 5 days; refrigerate garnish separately. When ready to serve, stir in approximately 1 tablespoon warm water if mixture is too thick.

Makes 2 cups

Cristina's Tres Leches Cake

Cake:

5 eggs, separated
3/4 cup granulated sugar
1/4 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder or 3/4 teaspoon for high altitude
1/3 cup whole milk
1 teaspoon vanilla extract

Mixture of Milks:

1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
2 cups heavy whipping cream

Garnishes:

1 cup heavy cream, whipped with 1 tablespoon powdered sugar until stiff
Canned fruit like peaches and/or mandarin oranges
Fresh fruit like assorted berries
Sweetened flaked coconut

Cake:

Butter and flour a 13 x 9 x 2-inch baking pan. Set aside.

Beat the egg yolks for a couple of minutes using an electric mixer on low speed. Add 3/4 cup sugar and beat until sugar dissolves. Stir in the vanilla.

Using clean beaters, beat the egg whites in another bowl adding the 1/4 cup sugar and beat until stiff peaks form. Set aside.

To the egg yolk mixture, add the flour in two parts alternating with the milk and beating on low speed just until combined. Do not overbeat.

Using a rubber spatula, stir in the egg whites in two parts folding into the batter carefully. Do not stir. The batter should be fluffy and airy.

Pour this mixture in the prepared baking pan. Spread evenly.

Bake in a preheated 350 F for 30 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and immediately poke the entire surface of the cake with a fork.

While the cake is baking you have mixed the milks well in a big bowl. Pour the milk into the whole cake using a ladle. Make sure that all the cake gets the milk mixture.

Let the cake cool down on the counter. Cover with aluminum foil or plastic wrap and refrigerate overnight.

The next day, beat 1 cup whipping cream with 1 tablespoon powdered sugar until firm.

Frost the entire surface of the cake using an offset spatula. Garnish as desired.

Makes 12 servings

Becky's Breakfast Syrup

Recipe courtesy of Becky Pullham

In a saucepan mix:

1 cup packed brown sugar

1 cup heavy cream

1 cup light corn syrup

Heat up until all the ingredients are combine and heated through. Serve hot over French toast casserole.

This syrup tends to separate but it will go back to normal when stirred with a spoon.

Chicken Broccoli Casserole

3 cups cooked shredded chicken

5 cups fresh broccoli florets

1/4  cup water

1 big can (26 oz) condensed cream of chicken soup, undiluted

1 cup mayonnaise (I used reduced-fat, made with olive oil)

1/4-1/2 teaspoon curry powder (optional)

2 teaspoons lemon juice (optional)

Ground black pepper

2 cups sharp Cheddar cheese, shredded, divided

1/2 of a (6 oz) box chicken stuffing, dry

3 tablespoons butter, melted

Spray a 13 x 9-inch baking pan with nonstick cooking spray.

Place the broccoli florets in a big microwave-safe glass pan; add 1/4 cup water and cover with a clean towel. Microwave for 5 minutes stirring at 2 1/2 minutes. Drain the water.

Place the broccoli in the baking pan in an even layer; add the chicken. 

In a medium bowl, combine the cream of chicken, mayonnaise, lemon juice, black pepper, curry powder and 1 cup cheese.

Pour the creamy mixture on top of the chicken and stir to combine all the ingredients. Smooth the surface. Sprinkle with 1 cup cheese.

In a bow, mix the stuffing with the butter covering all the bread cubes well. Sprinkle over the cheese.

Bake in a preheated 350 F for 35-40 minutes. If the topping browns too quick, cover with aluminum foil. 

Serve over rice.

Makes 8 servings.